Poutine, a famous and fabulously fattening dish of french fries, gravy and cheese curds, is not easy to come by around here. Until now.

In Yonkers, a brightly decorated food truck parked near Andrus Park on Central Park Avenue is dishing what’s certainly the first servings of poutine in Westchester, both traditional versions and trademarked twists. And that’s heaven to some people’s ears — and tastebuds.

“People think it’s a mirage,” says Tom Mele, who owns the truck with his wife, Cidamaia. “People have been taking double-takes and doing U-turns.”

“A lot of people who have been to Canada know what it is,” he says. “And those who don’t say they’ll never eat regular fries again.”

Once you try it, you’ll know why. Poutine, pronounced POO-teen, is made of twice cooked, hand cut french fries — crispy and deep brown outside, and fluffy and light inside. These are covered with a toss of cheese curds, a fresh, light, soft cheese known to squeak when you bite into it cold. This is then topped with ladlesful of flavorful, brown gravy, boiling hot, which melts the curds and soaks into the luscious fries. The dish originated in rural Quebec, Canada, in the late 1950s, spread across Canada, and is getting a hold in th